- 3 months ago
Category
📺
TVTranscript
00:00Welcome, everybody.
00:00This is the MasterChef Dynamic Duo's grand finale.
00:04The top three duos began their epic battle
00:06for the title of MasterChef.
00:08Tonight, you need to make us an outstanding three-course meal.
00:13First up, appetizers.
00:14Come on, baby.
00:16Don't overcook them, OK?
00:17Julia, Rachel, hurry up.
00:18Get those in. Come on, let's go.
00:19Let's go, man, Mark.
00:21Go, go, go, go, go, go.
00:22Brussels, get them on.
00:23We've made saffron empanada.
00:25It's a street food phenomenon, and you've elevated it
00:27into the Premier League tonight.
00:28Thank you, Chef.
00:29Visually, it looks beautiful.
00:31The shrimp were delicious.
00:32The whole thing really kind of presented
00:33like a real restaurant dish.
00:35Thank you, Chef.
00:36Jesse and Jessica, it's delicious.
00:37The combinations are exquisite.
00:39You've come out the gate strong.
00:40Well done, both of you.
00:41Thank you, Chef.
00:42Next up, the entree.
00:44You need some salt in the water?
00:45Mm-hmm.
00:46They're taking a big risk in the finale, cooking lobster.
00:4830 seconds over.
00:49There is no going back.
00:50How come my bitch has scales on it?
00:52Did you see that?
00:53At this point, they need to start cooking the salmon.
00:55Jesse and Jessica are making braised beef short ribs.
00:58The big jeopardy there.
00:59When they turn that pressure cooker off,
01:01they need to be melting in your mouth.
01:02I got cooked.
01:04Tonight, the grand finale continues
01:06as the three finalists conclude the entree and dessert round.
01:10Come on, they want to get that fish in.
01:11Make sure they're really nice and close.
01:13Let me concentrate here, yeah?
01:14I really hope when they hit the water,
01:16those tortellini don't explode.
01:17Jess and Jessica are about to open that pressure cooker.
01:19Nothing else matters if the short ribs are not tender.
01:22Knife, please.
01:23How's that knife going through?
01:24Smooth?
01:25Mmm.
01:26It's time for your final course.
01:28Go, go, go, go.
01:29There's no precedent to a dessert like this
01:31that I've ever seen.
01:32They usually take me two to three days at home.
01:34So there's a lot of risk here.
01:35It is a lot of risk, Chef.
01:36Yvonne's got liquid nitrogen.
01:37This is a very unconventional technique.
01:40We like to push our limits, and this is the finale.
01:42It looks stunning.
01:44You're cooking like pros.
01:45Kind of nervous for everybody else.
01:47Right now, this is delicious.
01:48Only one duo will win the title of America's
01:53first master chefs.
01:55Congratulations goes to...
02:06Come on, Nguyen.
02:07Get that fish in.
02:08I know.
02:09She's got a lot of fish to cook.
02:11OK, I got the scales off.
02:12Come on, come on, come on, come on, come on.
02:14Keep moving.
02:15OK, get that skin crispy, baby.
02:19Summer's gone in the pan for Tina Yvonne.
02:21Yep.
02:22Just over 12 minutes remaining.
02:26Start closing them, eh?
02:28Make sure they're really nice and closed.
02:29Let me concentrate here, yeah?
02:30Sure, yeah, go ahead.
02:32My big worry right now is Julia and Rachel.
02:34The tortellinis aren't done.
02:35They need to sort of rest a little bit
02:36before they go into that water.
02:38I really hope those tortellinis, when they hit the water,
02:40don't explode.
02:41Yeah.
02:42I cut some extra just in case if something happens.
02:45Let's go with the bigger ones first.
02:48Oh, the lobster looks beautiful.
02:50OK, I'm going into the oven.
02:52OK.
02:53Where's my timer?
02:54The timer, right here, baby.
02:55Right here.
02:56OK.
03:01No keys look beautiful, Jess.
03:05Get them off, get them off, get them off, get them off.
03:07Off?
03:08Yeah, right?
03:09They're finishing.
03:10Just let them finish off the heat.
03:11OK.
03:12You're good, you're good, you're good.
03:13Let me check the bottom.
03:14OK.
03:15We've got five minutes remaining.
03:17Come on.
03:18All right.
03:20They're about to open that pressure cooker.
03:21This is it.
03:22It all comes down to this.
03:23That protein inside could be worth a quarter million dollars.
03:27So you have a lot of great things all over their bench, right?
03:30The carrots, the gnocchi, the mushrooms, the sauce.
03:33Nothing else matters if the short ribs are not tender.
03:36They look good.
03:37Knife, please.
03:38I got it.
03:39I got it.
03:40Under five.
03:41Yep, yep.
03:42How's that knife going through?
03:43They're all right.
03:44They're all right.
03:45Smooth.
03:46Soft.
03:47We've got three minutes to go.
03:48Start to plate.
03:50When I put the rice on, I need you to pour the yellow sauce on.
03:53OK.
03:54Just start plating.
03:55Go.
03:56Yes.
03:57Jesse, Jesse, I've left you for the very last minute.
03:59They've got to move.
04:00There's so much going on.
04:01You worry about the gnocchi, I'll do the veg.
04:02Get it on the plate!
04:04Make sure that sauce goes all the way around.
04:06Yes, yes, yes.
04:07OK.
04:08Well, behind me.
04:09Going around you.
04:10Final minute, guys.
04:11One minute to go.
04:12Come on.
04:13We've got one minute.
04:14We've got one minute.
04:15Oh, my God.
04:16Help me with the flowers.
04:17You wipe.
04:18I've got the frico.
04:1910, 9, 3, 2, 3.
04:21It looks beautiful.
04:22Let's go.
04:23Come on.
04:24Clean it.
04:25I'm cleaning it.
04:26I'm cleaning it.
04:273, 2, 1.
04:29Let's go.
04:30Yeah.
04:31Come on, guys.
04:32Yeah.
04:33Ooh.
04:34Ooh.
04:35Ooh.
04:36Ooh.
04:37Ooh.
04:38Ooh.
04:39Ooh.
04:40Ooh.
04:41Ooh.
04:42Again, to the last minute.
04:43That's the only way we can do it.
04:45And we have a pretty good-looking plate in front of us.
04:47Our biggest concern is how tender is a short rib.
04:50This is a three- to four-hour braise on a Sunday in New England.
04:54And we didn't have that time today.
04:55Yeah.
04:56We'll see how tender they are.
04:57We're happy, but we're nervous.
04:59You know, it's the finale.
05:00I am nervous, but I'm super happy that I represented my culture, my family that is here.
05:04It's me in this plate, and I'm so happy about it.
05:06Let's go, guys.
05:07Woo!
05:08All right.
05:09Tina and Yvonne, please come forward.
05:13I feel like our dish is packed full of flavor, but salmon is the hero of our dish.
05:19So if the cook is not right, that's just going to put us in trouble.
05:20So we made gum casa, which is a crispy-skinned salmon with lemongrass chili sauce, the garlic
05:34rice, and bok choy.
05:36Visually, ladies, it looks beautiful.
05:39The contrast is exceptional.
05:41And you guys plate beautifully.
05:43And yet again tonight, it looks stunning.
05:45Great job.
05:46Thank you, Chef.
05:48All right, what can I expect when I cut open this salmon?
05:55We're going for a medium-rare.
05:57Okay.
06:01A little medium here.
06:06Mine's perfectly medium-rare.
06:08Mine's nice and mid-rare.
06:10Yeah, yours is good.
06:12Great thing.
06:18This is a beautiful medley of flavors.
06:26The sauce that you made that you dip from your grandmother and your mother has this incredible flavor.
06:34It is smooth, it is luscious, and you definitely taste Vietnam in this dish.
06:40Thank you, Chef.
06:41Ladies, the salmon is cooked to absolute, utter perfection.
06:45It's crispy on top, it's pink in the middle, and it's beautiful.
06:47But be very careful about pressing that rice down.
06:50When you compress it, it overcooks, it steams, and then it loses its fluffiness, which is such a shame.
06:55But, God, on a night like tonight, I think the only one thing that's missing for me is that grandma can't taste how good you've become.
07:02Oh.
07:03It's exceptional.
07:05And I think it's your strongest dish so far.
07:08Thank you, Chef.
07:12Look, we took a big risk taking a Vietnamese tradition and your story and evolving it so fearlessly, but you've succeeded in evolving your tradition into a world-class dish.
07:24Good job.
07:25Thank you, Joe.
07:26Thank you, Joe.
07:29Thank you, ladies.
07:30Thank you, Joe.
07:31I have three goals.
07:32Thank you, Joe.
07:34I know, I know.
07:35I just was perfect.
07:36What a shame yours was not.
07:38Right, next up, Jessie and Jessica.
07:43Cooking short ribs in 60 minutes is a ballsy move, but that's why we're in the finale, because we're not afraid to push the limits.
07:51We've prepared for you a braised beef short rib
07:54with acaccio pepe gnocchi, baby carrots and baby fennel,
07:58sauteed mushrooms, a Parmesan frico, and veal demi-glace.
08:02Wow.
08:03Visually, it looks beautiful.
08:04It looks unctuous.
08:05It looks autumnal.
08:07But for me, it's all about that short rib.
08:09We'll know when we cut into that thing,
08:10because it's got to be soft, moorish.
08:13Shall we?
08:13Yep.
08:15So this should be sliced like butter, right?
08:18It's a bold move tonight.
08:20It's going to come down to this.
08:39Jesse and Jessica, for me, it's all about that short rib.
08:41I just hope it's cooked perfectly.
08:43And it's slicing through like butter.
08:51Beautiful.
08:52CHEERING AND APPLAUSE
08:54Beautiful.
08:56Flavor-wise, it's delicious.
09:10And mine is soft, unctuous, and everything you want.
09:13You were under pressure tonight.
09:14Very few professional chefs can get short ribs cooked in six hours,
09:18let alone in tonight's finale in 60 minutes.
09:21Great job.
09:22Well done.
09:23Thank you, Chef.
09:26The gnocchi is delicious.
09:29It's still light, but yet there's still that caramelization on the outside.
09:33It's my favorite thing on the plate.
09:35But my short rib is not as tender as Gordon's.
09:40Unfortunately, there is a layer here from where the bone meets
09:45that needed about 10 more minutes of cooking.
09:49So it's just a little difficult to get through,
09:54and it feels very chewy.
09:59Look, this dish has a lot of things going on.
10:01So many variables, so many techniques.
10:03And it showed during the cook.
10:04Like, you guys were really running frantically.
10:07It's really all done very, very well.
10:10Even the frico is perfectly done, which is not easy to do.
10:12You know, this is a nice, salty, crisp surprise.
10:15The carrots are cooked perfectly.
10:16Good job.
10:17Thank you, Joe.
10:18Well done.
10:19Thank you, Jessie.
10:20Jessica.
10:23Oh, I see.
10:24I mean, that's...
10:25Mine's completely different to yours.
10:26I know.
10:27What a shame.
10:28Are yours is soft and tender, Joe?
10:29Absolutely.
10:30Is that right?
10:32Yes, it is what it is.
10:34OK, Rachel and Giulio.
10:39I'm really worried, because there is a lot of things
10:42of jeopardy here in the dish.
10:44The cook on the lobster, the cook on those tortellinis,
10:47and the sauce and everything has to be spot on.
10:51We have cooked for you today squid ink tortellini
10:55filled with lobster mascarpone, lobster medallion,
10:58moqueca sauce, and cilantro oil.
11:01Mamma mia.
11:02Tu vu fare l'italiano.
11:04So the plating is beautiful.
11:07I'm looking at these tortellini,
11:08and there's a lot of intricacy in the handwork
11:10and the detail, lobster looks succulent and delicate.
11:14We're really kind of dealing in true fusion
11:17and putting it all in one plate,
11:19all those different nationalities.
11:20That's a very complex thing to do.
11:21So can't wait to try it.
11:22Grazie mille, Joe.
11:25Shall we?
11:28What do you have inside?
11:29Yes, mascarpone.
11:31You got parsley, dill, salt, pepper, and lemon zest.
11:34The cook on the lobster is really quite good.
11:43It's soft, it's delicate, it's seasoned.
11:46A very kind of spicy and persistent heat.
11:49The pasta itself, great.
11:50I love the use of squid ink.
11:52The details of the tortellini are excellent.
11:54Good job.
11:54Grazie mille, Joe.
11:55Yes, guys!
11:56I think the lobster cookery for me is right spot on.
12:04The moqueca is very good.
12:06The tortellini, to me,
12:08I want a little bit of creaminess, right?
12:10Like, because of the chunkiness that you're getting,
12:13I want just, like, something a little more creamy on the plate.
12:18But, I mean, this is a very good fusion plate.
12:21Very nice.
12:22Thank you, chef.
12:24This tortellini is put together with such precision.
12:26The cook on the lobster, incredible.
12:28Mocketa sauce, fast-track version is 60 minutes.
12:31Unheard of, but you've done it.
12:33There's so much love on this plate.
12:35Well done, both of you.
12:36Thank you. Thank you.
12:37CHEERING AND APPLAUSE
12:38Let's go, all right!
12:45Wow, you three dynamic duos,
12:47you certainly haven't made it easy for us tonight, let me tell you.
12:49Clear down your stations, get ready for your
12:52final course tonight.
12:56Stay strong, stay strong!
12:59Wow, what an entree.
13:01Let's recap after those first two courses.
13:03Tina and Yvonne, they started tonight with the prawn salad
13:06with crispy leaves and vegetables.
13:08Good cook on the shrimp.
13:09Good, the shrimp were delicious,
13:10the plating was beautiful.
13:12But it was very simple.
13:14And their entree, they had that crispy salmon
13:16with the chili and lemongrass sauce.
13:19Delicious, I think that was their best course of the night.
13:20The sauce was incredible.
13:22The sauce and the salmon was just delicious.
13:24Pompous.
13:25Honestly, I think that that entree was a step up
13:27from that appetizer.
13:28And I think it's keeping them in the race right now.
13:31So, Rachel and Julio, their appetizer
13:33was that elevated empanada that we've never seen before
13:35with that saffron-infused dough.
13:37Very good.
13:38For me, the only downside was the lack of filling.
13:40Yeah.
13:41And then they had that lobster beefly cooked in butter
13:44and the tortellini.
13:45Just wanted something creamy or something else.
13:47But I have to give them credit for the beautiful cook
13:50on that lobster.
13:51As for Jesse and Jessica, the appetizer
13:53was that delicious saith scallop and that pork belly.
13:56So it was excellent, perfectly cooked.
13:59Yeah.
14:00And then onto the short rib for that entree.
14:01Everything was braised, roasted.
14:04Big risk doing low and slow in a one-hour cook.
14:07Oh, my God, a huge risk.
14:09But when I could not chew my short rib
14:11because of the collagen, it took the dish down.
14:14Now that I'm looking at going into this dessert,
14:18I don't know, it's looking like an even playing field.
14:21Yeah.
14:22Right, you three dynamic duos,
14:24please make your way round to the front.
14:33Coming out of the entree round, it's a little disappointing.
14:36I wish that the short ribs were more tender.
14:39We feel like we're down, and now we have
14:40to claw our way back in.
14:42So we're going to go into this dessert round
14:44with the same attitude that we came in with.
14:47It's definitely everything we used to be better.
14:48Perfect.
14:49It's a lot of pressure.
14:50True.
14:51We're ready to battle.
15:03Right.
15:04It's time for your final course, the dessert course.
15:12We're ready.
15:13OK.
15:13You'll have one hour to make those delectable,
15:17divine desserts.
15:19Yes.
15:20Tell us what you're making.
15:21Yvonne and Tina.
15:22So we're making a mango mousse with almond crumble,
15:25sesame twill, and a yuzu sorbet.
15:27Sounds good.
15:28All right, Julio, Rachel?
15:30It's going to be a piña colada layer cake
15:33with vanilla chantilly.
15:34We met at a restaurant.
15:36He hired me as a bartender.
15:37So we're taking that iconic drink and transforming them
15:40into a beautiful dessert.
15:42Wow.
15:43All right, Jesse and Jessica.
15:44This dessert is a homage to our family
15:46sitting around the fireside in the summer.
15:49So we were making a play on a s'more.
15:51We're going to do a dark chocolate ganache tart
15:53topped with a whipped marshmallow meringue
15:55and a creme fraiche ice cream.
15:56Wow, three outstanding, sounding desserts.
16:00Are you ready?
16:01Yes, Chef.
16:02Your 60 minutes starts.
16:07Now, let's go, Wally.
16:11What do we need?
16:12Let's grab the rum.
16:13There's our lime leaves.
16:14Lime leaves.
16:15After the entree round, we've gained some momentum.
16:18But going into the dessert round is a little bit nerve-wracking
16:22because desserts aren't our strong suit.
16:24But we're fighters, so we're going to have to fight
16:27if we want to win tonight.
16:34All right, guys, here we go.
16:35Sugar, water, yuzu.
16:37I'm on press duty, OK?
16:38Yep.
16:39Here we go, desserts.
16:40The make or break of a great dinner.
16:42Everything they've done from the appetizers to the entree
16:45has come down to this last moment.
16:47So this is the time to shine.
16:49OK, what are you working on?
16:51I'm working on the purees.
16:52So Rachel and Julia, they're taking a sort of modern
16:56interpretation of pina colada cocktail
16:58and evolving that into a dessert.
17:00Transforming a concept into a dessert is a tall order.
17:03Yeah.
17:03There's no precedent to a dessert like this that I've ever seen.
17:06It's a lot to risk for the inn.
17:08Oven's at 350?
17:10Oven's at 350, Jess.
17:11Perfect.
17:12Jessie and Jessica, they're doing a take on a small.
17:14There you go.
17:15Love that idea.
17:16But that graham cracker base, it needs enough butter in there
17:19for it to set.
17:20Otherwise, you slice into it and it's going to spread.
17:21It also has to be crunchy and toasted.
17:23It can't be raw.
17:24Right.
17:25And then there's the texture of the chocolate mousse.
17:27And that needs to be nice and firm before you start piping
17:29the Swiss meringue on there.
17:30All right, tart shell going in.
17:31Heard.
17:32Clear up your spot.
17:33Almond crumble next.
17:34So Tina and Yvonne, they're doing a mango mousse cake.
17:38I have to be honest, though, mango is a very tough mousse
17:40to get right.
17:40Sometimes it's sweet, sour, a little bit tart.
17:42But I think the issue for them tonight is getting it set in time
17:46to finish it.
17:47So that's going to be the make or break.
17:5015 minutes gone.
17:5145 minutes remaining.
17:59There you go, Julio.
18:00Ready for the sorbet machine?
18:01Yes.
18:02Be careful.
18:03Mmm, the mango mousse looks so good.
18:06How'd your mousse come out?
18:07Almost there, Tina.
18:09Taste this.
18:13Delicious.
18:14Hold behind.
18:16All right.
18:17I want to see what you do with this.
18:19Yvonne's got liquid nitrogen.
18:20She's got her mango mousse inside those molds.
18:23And that will fast track the setting of that.
18:25This is a very unconventional technique she's using here.
18:28Looking good, looking good.
18:29That's my baby.
18:31Now, here's the double-edged sword on this one.
18:34It can over-set them so early on.
18:36The other thing is that if it gets too cold,
18:38that whole thing can crack.
18:39Crystallize.
18:40And you don't want that at all.
18:41OK, behind.
18:42Cold behind.
18:43Cold behind.
18:43Let's go.
18:45All right, 35 minutes left.
18:47Tina Vaughn, how we doing?
18:50We're doing good.
18:51We're doing great, child.
18:52All right, so where are we in the process right now?
18:54I'm working on a mango compote.
18:57I've got the mousse in the blast chiller to set.
19:00So they can pop it out and put a mirror glaze on top.
19:03Has the glaze been made yet?
19:04I'm starting that now.
19:05Tina's working on our sesame twill.
19:08This is the moment that y'all have been waiting for.
19:10Yes.
19:11Make sure every part of everything is perfect.
19:14Yes.
19:15If pretty-ass you, they'll be pretty.
19:16Ah, Tina, stop it.
19:17All right, good luck, y'all.
19:20We love you.
19:21Good, good, good, good, good, good, good.
19:25OK, put that in the blast chiller, Julia.
19:27Yeah.
19:28Ladies and gentlemen, we are halfway.
19:2913 minutes remaining before we crown our Dynamic Duo Master
19:35Chefs.
19:38OK, how we doing?
19:39Doing good, Chefs.
19:41So this is a pina colada-inspired dessert, yes?
19:45Yes, Chef.
19:46Talk to me about the layers.
19:46Where are we going?
19:47So it's going to be a vanilla rums punch.
19:49Nice.
19:50You're going to have pineapple and cherry jelly,
19:53coconut mousse, mirror glaze.
19:54And outside is going to be a vanilla chantilly caramelized
19:57pineapple and cherry glaze.
19:58I love that.
19:59Now, this sounds like a dessert I've never seen before,
20:00but it's a new invention, right?
20:01So we're breaking ground here.
20:03This is a dessert that usually takes me two to three days at home
20:05because, you know, all of the layers, they need to set on time.
20:08Yes.
20:09So the liquid nitrogen is going to help us
20:11to speed up that process to make sure that all of that layers
20:13are nice and set.
20:14Smart.
20:15So when you cut through them, you're going to see them all.
20:17How are we going to finish this, Judo?
20:18After we de-molded, we're going to put the mirror glaze on top.
20:20It's going to be ice cold.
20:21Otherwise, that mirror glaze is not going to work.
20:23Yes, Chef.
20:24Wow, so there's a lot of risk here.
20:25It is a lot of risk, Chef.
20:26Please be careful of that liquid nitrogen.
20:27Yes, Chef.
20:29Wow.
20:33How are you feeling, Jesse?
20:34Feeling solid.
20:35This creme anglaise is getting there.
20:37What do you think?
20:38Yes.
20:39Gorgeous, right?
20:39Yes, yes, yes.
20:40Does it burn?
20:41Hey, more rum.
20:43Let the alcohol burn.
20:45Okay, once the crumble is mixed, yeah, put it in a bowl,
20:48put it behind us.
20:49I'm going to tell my mama that you make me work so hard.
20:55Hey, guys.
20:56How we doing?
20:56Hi, Joe.
20:56What's happening?
20:57Jesse, I see you in a much calmer state than usually when
20:59you're cooking savory.
21:00I like desserts.
21:01I like the precision of them.
21:02I love the science behind them.
21:03What's happening here?
21:04Is this your meringue?
21:05This is our meringue that's going to be the toasted
21:07marshmallow to our s'more.
21:09What's cooking here?
21:10This is going to be the creme anglaise for our creme
21:12fraiche ice cream.
21:13So you're still boiling the creme fraiche.
21:15You only have a half hour left.
21:16Where are you going to make the ice cream?
21:18I'm going to use the liquid nitrogen.
21:20Have you ever done that before?
21:20I've never done it before, so we're going to...
21:22Are you sure this is a good first time to try liquid nitrogen?
21:24We like to push our limits, and this is the finale.
21:27All right, guys.
21:27Good luck.
21:28Thank you, Joe.
21:29You got it.
21:32I'm going to get the cake.
21:35You get the jello?
21:36Yep, I have gelatin here.
21:38Just letting it bloom.
21:39Tina and Yvonne are working on their mango mousse cake.
21:43Big one.
21:44Okay.
21:45They've cooked everything, and it needs to be glazed as well,
21:48but they need everything to be ice cold in order
21:51for that glaze to work.
21:53Just be careful.
21:54Yeah, be careful, you too.
21:56But Julio and Rachel, they actually use the liquid nitrogen
21:58to set each individual layer, and then once that's set,
22:02they're going to finish it with the glaze.
22:04That's incredibly complicated and difficult.
22:05Oh, my God.
22:06I've never seen dessert like this.
22:08So, ready for you to go on the next layer.
22:09Mm-hmm.
22:10The Santa layer, that's the cherry that goes on top of the sponge.
22:12Man, this dessert they're doing is very complicated, isn't it?
22:15Yes.
22:19I don't know if it's going to come out.
22:21Come on.
22:23Bro.
22:24See my memory.
22:27Breathe.
22:27Okay.
22:28Breathe.
22:29Exactly.
22:34You're going to transfer the whole thing over?
22:35Yeah.
22:36Okay.
22:37This is easier for me to...
22:38Oh, it's going to be easier to pull it out.
22:39Yep.
22:42Oh.
22:45Uh-oh.
22:46Jeez.
22:47Oh, gosh.
22:47If it's not coming out, pull it out with a spatula.
22:50We can do that, Hammer.
22:51The pineapple layer is over set.
22:53Yep.
22:54Oh, my God.
22:55That's terrible.
22:56Oh, my goodness.
22:57Oh, she's making a mess of it.
22:58Oh, my goodness.
22:59A disaster for Julio and Rachel.
23:01If it's not coming out, pull it out with a spatula.
23:15You can do that.
23:16Hammer.
23:17It's over set.
23:18Yup.
23:20Uh-oh.
23:21Uh-oh.
23:22Oh, gosh.
23:24Come on.
23:25Wow, look at that.
23:32Rachel finally got the pineapple layer out.
23:34Bravo, Rachel.
23:38You need to go somewhere else
23:40because I'm doing liquid nitrogen.
23:41Jesse's going to add liquid nitrogen
23:43and form that creme fraiche ice cream too fast
23:46and you'll break that creme fraiche.
23:48It needs to be nice and slow on a low mixer.
23:50Ooh.
23:56Yeah, baby.
23:58Dr. Fmi.
24:00We are down to our final 10 minutes to go.
24:0410 minutes, let's go.
24:07Oh, my gosh.
24:0810 minutes for $250,000.
24:10No pressure, Adam, no pressure.
24:13Try it. Come here and try it.
24:15Yep, yep.
24:17That's great.
24:19I'm going to smooth it out real quick.
24:20Good job, Rachel.
24:22Rachel and Julia are cooling every layer
24:25with the liquid nitrogen.
24:26Okay, put the rest in there
24:27and put it in the blood sugar.
24:30Oh, looks beautiful, Yvonne.
24:34All right, I need you over here.
24:35Jesse's working on getting that tart out.
24:37Ooh, the tart looks beautiful.
24:39Can you hold off for a second?
24:40This is pivotal.
24:41No, I can't. I can't.
24:42Oh, gosh.
24:42Jesse, put a tray over it.
24:43Oh, my gosh. Oh, my gosh.
24:44It's going to break.
24:45Don't, don't, don't, don't, don't, don't.
24:47It's perfect.
24:48There you go.
24:50Looks good, Jesse.
24:52There's a lot going on there with Tina and Yvonne.
24:53They're about to start pouring that mirror glaze
24:55over the mango mousse.
24:57Which is going to give a sheen like no other.
24:58It's like a coat of varnish.
25:01It looks good.
25:02Oh, my gosh.
25:03It looks good.
25:03It looks good.
25:04It looks good.
25:05It looks good.
25:06Beautiful, Yvonne, beautiful.
25:10And it looks like Rachel and Julia's cakes
25:12are out of the blast chiller.
25:13Nice.
25:14Here we go.
25:16Come on.
25:17Come on.
25:18He's using the blowtorch to release the molds.
25:22Oh, my God.
25:25Oh.
25:26Look at that.
25:28He's ready.
25:29He came out.
25:30Yes!
25:32Paolo, Junior!
25:34Paolo!
25:34We've got five minutes to go.
25:38Do the gold leaf.
25:39Do the gold leaf, Jess.
25:40Do the gold leaf.
25:41I need him to take a breath.
25:43Yes, yes, yes.
25:45Slowly.
25:46Beautiful.
25:47Let's look at that with Rachel and Julia.
25:48Look what they're doing.
25:49This mirror glaze is going to coat those molds.
25:52I'm just worried about Julia and Rachel.
25:53It's getting a little sloppy in there.
25:56Oh, shoot.
25:57It's so sticky, it's not going to pour.
26:01Last three minutes to go.
26:03Let's go.
26:04Start plating.
26:05Is it really going on?
26:06Put it in the...
26:07If you can get it, do it.
26:08Go faster.
26:08Faster, faster, faster, faster.
26:09Come all the way around, okay?
26:11Okay.
26:13Harry, Julio.
26:14I'm good, I'm good.
26:14It's an offset spatula.
26:16I need an offset spatula.
26:17That's so messy.
26:19A little less.
26:20There we go.
26:22Final minute, guys.
26:23One minute to go.
26:24Come on.
26:24Hold up.
26:25I need to reach over you real quick.
26:26That was your job.
26:27I'm a Rachel.
26:28You're asleep.
26:29Hey, okay.
26:29You scratch all of it.
26:32In here, in here.
26:33Yeah, beautiful.
26:34Just do it.
26:34Let's go, let's go, let's go.
26:36Be careful.
26:37Julio, hurry.
26:38I'm hurrying.
26:38I'm hurrying.
26:39Sorbet.
26:40You have the sorbet?
26:41Yeah, yes.
26:42You have the sorbet.
26:44Gentle.
26:45Yes, yes, yes, yes, yes.
26:46Ten.
26:46Ten.
26:47Nine.
26:49Eight.
26:49Tighten this one up, too.
26:50Seven.
26:51Six.
26:52Five.
26:52One more here.
26:53Four.
26:53Three.
26:53One more on this one.
26:54Two.
26:55One.
26:56Let's go.
27:01Oh, we did it.
27:04Beautiful.
27:04Beautiful.
27:06Beautiful.
27:07Beautiful.
27:08Beautiful.
27:08Beautiful.
27:08Beautiful.
27:09Yeah.
27:13You know, I'm proud of myself.
27:15I'm proud of my aunt.
27:16I'm proud of what we were able to do here in the MasterChef kitchen.
27:19I wish that I can take that trophy home and tell mom, look what I did.
27:25I cooked my ass out with your recipe.
27:29We cooked with passion, with love, and we hope that the judges can see it.
27:34All we want is to take that trophy home to make this all even more worthy.
27:39It's just been a long journey.
27:42It's been a long journey.
27:44We came in here with so much.
27:46We came in here with so much pressure on ourselves.
27:49We didn't get the apron at first.
27:51We came back, and I couldn't be more proud of this beautiful woman next to me.
27:54And she's the reason why we're here this far.
28:06Okay, please come forward, Tina and Yvonne.
28:09Every time we go into a tasting, I feel nervous, but I'm kind of relieved that it's over.
28:20You know, we've done everything that we can do.
28:22I hope that they can taste the complexities that we put on the plate.
28:25It looked like a million-dollar dessert.
28:28We made a mango mousse with an almond crumb, a sesame ginger tuile, and a yuzu sorbet.
28:35Visually, it looks beautiful.
28:36It is a showstopper, but it all depends on the texture.
28:40Too much gelatin, too firm, and if it's not set enough, then it becomes too liquid.
28:43It spools the contrast of that mousse.
28:45Yes.
28:46Shall we?
28:46Yes.
28:47Can't wait to taste it.
28:54Wow.
28:54Perfect.
28:55It looks stunning.
29:04When I tell you that this is my kind of dessert, you are hitting all of the marks from the crumb,
29:20the mousse, the yuzu sorbet, it's tart.
29:25I don't, like, man.
29:28You are setting the bar so high, and I'm kind of nervous for everybody else that's coming
29:42after you right now.
29:43This is delicious.
29:44Thank you, Chef.
29:44Wow.
29:45Thank you, Chef.
29:48Thank you, Chef.
29:49Thank you, Chef.
29:50Thank you, Chef.
29:51And I wanted to be the add come back.
29:52And smack it off to the crust to the crust underneath, a nice crumble, a nice crunch.
29:55It's a very, very professionally-constructed dessert.
29:58Thank you, Chef.
30:00ladies, it does taste as good as it looks.
30:04The texture on that mousse is exceptional.
30:05The glaze is the majestic part of this dish.
30:08Yuzu sorbet, really nice, refreshing kick,
30:10and it sort of brings down the richness.
30:12Tonight, you're cooking like pros. Well done.
30:15Thank you, Scott. Thank you. Thank you.
30:23This is the type of dessert you want to see in a finale.
30:26Absolutely.
30:27Good job. Good job.
30:30Next up, Rachel and Julia, please bring your dessert.
30:34We've taken huge risks with this dessert.
30:40When the judges cut open all of the layers,
30:43they need to be visually perfect.
30:46Otherwise, our dream is just going to crumble.
30:48Chef, this dessert is a piña colada layer cake
30:52with vanilla chantilly, caramelized pineapple,
30:55and a cherry coulis.
30:57I just need to understand this again.
30:59So it's not a pineapple upside-down cake.
31:01It's not a shortbread cake.
31:02So we're, like, on uncharted territory again.
31:04What is it?
31:05Joe, I'm a crazy person.
31:08I...
31:09People tell me, oh, this cannot be done.
31:12I'm like, watch me do it.
31:14I can't wait to see when we cut it open what we have inside.
31:21We as well.
31:22What are you expecting to see when we cut into the centers?
31:26So you should be looking at sponging the bottom, cherry jam,
31:29then you're going to have the pineapple jam
31:31and the coconut mousse covering all of them.
31:36Oh, no.
31:40Oh, dear.
31:41Is that what you wanted?
31:45Is that what you wanted?
31:46No, Chef.
31:47Oh.
31:48Oh.
31:49Oh.
31:50F***.
31:51F***.
31:52All right, Rachel, what are you expecting to see
31:54when we cut into the centers?
31:56Punching the bottom, cherry jam,
31:57then you're going to have the pineapple jam
31:59and the coconut mousse covering all of them.
32:02Oh, no.
32:02It's a shame.
32:03F***.
32:04It's okay, it's okay.
32:05It's okay.
32:06It's okay.
32:07What is this?
32:07Yeah, I guess a little too much gelatin in the mirror glaze.
32:12That's a good taste.
32:13No, it's not.
32:14I'm not going to have to see when we cut into the centers.
32:16Punching the bottom, cherry jam,
32:17then you're going to have the pineapple jam
32:19and the coconut mousse covering all of them.
32:22Oh, no.
32:23It's a shame.
32:24It's okay, it's okay.
32:28What is this?
32:32Yeah, I guess a little too much gelatin in the mirror glaze.
32:37let's deal with the elephant in the room the actual flavor inside it's delicious
32:45let's get it absolutely clear okay I know it's not the finish you wanted and
32:53just a little heavy on the gelatin but I promise you now the sweetness the
32:57contrast and the sponge the foundation is like you two rock solid and full of
33:02hearts if I close my eyes I feel like I'm on the beach I feel the intention that
33:14you were going after also when you get a bite of the rum in there obviously the
33:22functionality is not what you wanted but once you can get beyond that the
33:27flavors are really good there's a lot of great technique good job thank you so
33:31Mike all right please come forward Jesse and Jessica this is our last tasting in
33:47the MasterChef kitchen and I feel really solid about what we put on that plate
33:51it's showcasing the techniques we use the textures the flavor profiles this is a
33:56perfect way for us to end this journey all right please describe your dish what
34:02we have for you is a dark chocolate ganache tart topped with a toasted
34:06marshmallow meringue a raspberry coulee a maple pecan brittle and a creme
34:11fresh ice cream it looks stunning thank you I mean elegance only once from my
34:18final dessert and I think you've just created the most glamorous s'mores in the
34:22entire country tonight shall we yes
34:25wow
34:41it tastes superb I mean everything you want from a chocolate dessert I think the
34:48balance is the point that I want to highlight here because the actual
34:52texture of the ganache is just so seductive and the smart move when you're
34:56starting to flake that salt over the ganache as well so it takes away from the
35:00richness well done great job all together this is working the s'mores itself that
35:09toasty flavor but the one thing that I didn't account for was when you have that
35:13ice cream the creme fresh in there really adds to the tart experience if not the
35:20chocolate feels heavy like chocolate can feel but with that it lightens it up the
35:24raspberry coolie like every component makes the other component better which is a
35:29hard thing to do thank you chef
35:34this is one of those fortunate dishes that each component has its own unique
35:38opinion and flavor profile and eaten together is interesting and
35:43interactive and begs you for another bite which is the great sign of a dessert
35:47excellent job
35:54what an exciting finish three dynamic duo is three dynamic desserts we couldn't be more proud right
36:12now and now that we've tasted all of your dishes we need to judge the entire meal as a whole and so
36:19it's now time for Tiffany Joe and myself to make the hardest decision of the season because we need to
36:26decide which duo will make history as America's first pair of master chefs sit down in the lounge and
36:35and we'll see you shortly thank you
36:52how are you feeling all right what a night that was so much some three-course meal from these duos incredible
36:59let's start off with Tina and Yvonne's menu so Tina and Yvonne wanted to bring the tradition of their Vietnamese
37:05grandmother who immigrated to America they wanted to pay homage to tradition meets the new world for
37:10the appetizer they made that Vietnamese prawn salad with crispy leeks the cooking the shrimp was good but
37:15that was it I was expecting more unfortunately not as much elevated as we would want here yeah agreed
37:21for the entree crispy skin salmon with chili lemongrass sauce the salmon that I had was perfectly cooked
37:28unfortunately my salmon was overcooked but that sauce incredible it was the tradition of their
37:33grandmother the sauce that she made and it ended up being my favorite part of the plate they pulled
37:37it back on the salmon course and the dessert was exceptional yeah that mango mousse with the yuzu
37:42sorbet yeah I thought the finish of the elegance of that dessert it was just mind-blowing the texture
37:47of the mousse was excellent flavors were interesting it might have been the best dessert of the night oh my
37:52god I'm so nervous we did everything that we could do so yeah good job we make it you know Jesse and Jessica
37:59did a homage to New England and they started off with the scallop and the pork belly it was great
38:07those scallops were cooked to perfection the corn we felt was a little thick yeah
38:11turned into a pudding very starchy yeah yeah Jesse and Jessica's entree exceptional that delicious braised
38:17short rib with ketchup and gnocchi probably the most ambitious dish of the night yeah the gnocchi it was
38:22great but the main component was a short rib and for me it had a little bit of that collagen that
38:28never broke down such a shame but my short rib was cooked beautifully and the dessert was delicious the
38:33s'mores tart with creme fraiche ice cream all the elements of dessert were executed perfectly flavor come
38:39on the ganache when you go into that creme fraiche ice cream how refreshing was that yeah it was
38:44delicious I'm proud of you I'm proud of you too regardless of what happens I'm so proud of you I'm proud of you too
38:49so Rachel and Giulio celebrating ancestry and culture yeah starting with that empanada the dough
38:56itself was crispy slaw was delicious fennel and apple slaw was delicious my empanada was a little bit
39:02lacklust could have more filling yeah their entree the squid ink lobster tortellini with moqueca sauce
39:10very professional execution acidic sweet complimentary of the lobster yeah the cook on the lobster was
39:16exceptional but that moqueca sauce to get that done in 60 minutes that thing normally takes eight
39:20ten hours to cook there was definitely a lot of technique there Giulio and Rachel's dessert was
39:25that pina colada inspired coconut mousse cake it's a shame isn't it because the outside big technical
39:31era super gluey look like coming rubber yeah the inside tasted delicious it's completely different than
39:38anything you've seen there was like so many other flavor profiles and all felt like very much something
39:45that you would want I'm very proud of you I'm very proud of us so for the first time ever in this
39:50competition we're crowning a duo it's a tough call we asked for a Russian quality and so which duo
39:56nailed it because no one knocked every course out of the park perfectly right yeah and so who was the best
40:02duo of the evening I love you honestly I feel like we have a very good shot of winning this I think
40:10grandma's gonna be proud of us are we in agreement absolutely yes wow here we go let's make history
40:32it's insane just to think that we've come this far and we put all out of all three courses we are one
40:57judgment away from changing the rest of our lives wow that was amazing now before we announce our
41:06decision tonight no matter which duo leaves here tonight with the grand prize you should all be
41:12incredibly proud on everything you've accomplished great job with it buddy great job great job winning
41:20MasterChef would be life-changing we've worked incredibly hard to get to this point and I feel
41:25like our bond and our culture and flavors it's gonna make us the next MasterChefs now time for the moment
41:33of truth only one duo will make history and win the title as America's first ever pair of MasterChefs just
41:45one duo will win a quarter of a million dollars
41:51and just one duo will bring home the iconic MasterChef trophy
42:03we are ready to be MasterChefs and I'm just praying that we did enough to get that trophy
42:13here we go America's next MasterChefs the most dynamic of dynamic duos congratulations goes to
42:43Jesse and Jessica
42:44Jesse
42:45Oh my god
42:46Oh my god
42:48Really well done
43:03Give it up one more time for Jesse Jessica
43:08You see your picture up there
43:16Oh my god
43:18Oh my god
43:19I am so freaking proud of this man
43:22This has been such an amazing journey I can't tell you how much I love this woman how much she's means to me what she's done to center me in my life and in our cooking and in our everyday in life it's been amazing I love you those last two courses were the best thank you
43:35Thank you
43:36Come here
43:37Come here
43:38Come here
43:39Come here
43:40The love of my life
43:41Oh my god
43:42Think about what you've achieved
43:43You've made the finale
43:44Love you oh my god
43:45Oh my god I'm gonna marry your daughter
43:46That's okay with you I'll get it
43:48We are Marcus MasterChefs
43:52Let's go
43:53Woo
43:54Woo
43:55Woo
43:56Woo
43:57Woo
43:58Wow what a night
43:59MasterChef is already casting for its next season
44:01So if you think you have what it takes to become America's next MasterChef then please apply to MasterChefcasting.com
44:07Thank you good luck and good night
44:09Thank you good night
Be the first to comment